Rutabaga Smash

Rutabagas are a fun addition to your GAPS plate.* They are sweeter than turnips, turn bright yellow when you cook them, but aren’t as starchy as non-GAPS foods like potatoes.

Rutabaga Smash makes a great side dish for pork, beef, or chicken, and go equally well with yogurt as a snack! Here’s how we mash them up:

Rutabaga Smash

Ingredients

4 Rutabagas

1/2 to 1 Pint homemade stock (I used chicken)

Salt

Directions

Peel your rutabagas so that the outer skin and white later beneath it are completely removed. The white part can be very bitter. Because the skin is so tough and the flesh beneath it is so hard, rather than using a peeler or paring knife, I use my chef’s knife and cut down toward the cutting board.

Chop the rutabagas into small, uniform cubes of about 3/4 inches.

Add the rutabagas, stock, and salt to a stainless steel pot and simmer until the rutabegas are soft.

Preparing the Basics

Recipes

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